Tag Archives: farro

Chicken Farro Veggie Bowl

chicken farro

Reflection, Gratitude, Peace.

Holidays are about family. This festive month is only halfway finished, and it’s already been jammed with family events – both expected and unexpected. My trip to Denmark was a whirlwind, packed with working commitments, great food and sites I can’t wait to share with you. When there was an opening in my busy schedule I saw old friends and my husband’s family – an early gift that made my trip even more special for which I am very grateful. Upon my return to the US, I hardly had time to empty my suitcase before packing it again – this time for an unexpected trip to visit my ailing father – and to say good bye. Sad and difficult, it was also bittersweet – a blessing to have a few days with my father and a gift to see my far flung brothers and my father’s family at once, to sit together and reflect, to remember and to laugh, to console and to cry.

I arrived home yesterday and as far as I know, no further travels are required (please). This chicken and farro bowl is what I made for our dinner last night. You might not call it festive, but you can certainly call it soulful and restorative – qualities that were not only perfect for my mood, but grounding and comforting as family food can be. It has several steps, not complicated but reassuring and gently mindful, offering solace, purpose and sustenance. And as timing would have it, it’s also healthy and light, which provides a welcome respite during the excessive holiday season. Peace.

Chicken Farro & Veggie Bowl

Roasting a whole chicken with the vegetables in one pan allows the vegetables to cook in the pan juices which are then spooned over the chicken and farro before serving.

1 (3 to 4 pound) chicken
Extra virgin olive oil
Salt
Freshly ground black pepper
2 garlic cloves plus 1 garlic clove, minced
3 to 4 small carrots, halved lengthwise
1 large onion, cut in 1/2-inch wedges
1 large fennel bulb, fronds trimmed, sliced 1/2-inch thick
1 small romesco cauliflower, cut in bite-size florets
Leaves of 2 thyme sprigs

2 cups chicken stock
1 1/2 cups farro
2 teaspoons soy sauce
1 teaspoon sriracha or hot sauce, optional
1/2 teaspoon salt
1 1/2 cups baby spinach leaves

Heat the oven to 400°F. Rub the chicken all over with oil. Generously season with salt and pepper including inside the cavity. Rub 2 minced garlic cloves inside the cavity and between the skin and breast meat. Place in a baking dish or large cast iron skillet, breast side up. Roast 20 minutes.

Place the carrots, onion, fennel, and cauliflower in a large bowl. Toss with 1 tablespoon oil, thyme, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove the skillet from the oven. Scatter the vegetables around the chicken, gently raising the chicken to spread underneath if needed. Return to the oven and roast until chicken is thoroughly cooked, 45 to 55 minutes depending on size of chicken. Transfer chicken to a cutting board and let rest 15 minutes before carving into serving pieces. (If you find the vegetables a little undone at this point, return the skillet with vegetables to the oven for 5 to 10 minutes while the chicken rests).

While the chicken is roasting, prepare the farro. Bring the farro and stock to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and simmer until farro is tender, about 20 minutes. Remove from heat and stir in 1 minced garlic clove, the soy sauce, sriracha and salt to taste.  Add the spinach and stir to wilt. Cover until serving.

To serve, spoon farro into a wide bowl or deep dish. Top with chicken pieces and roasted vegetables. Spoon pan juices over and serve immediately with extra hot sauce if desired.

Steak and Farro with Golden Beets, Garbanzos and Tarragon

~ Beef Ribeye, Farro, Golden Beets, Spring Onion, Garbanzos, Tarragon ~

There are a few reasons why this recipe is just right for tonight. The first reason is that it’s early summer in San Francisco and it’s freezing. Not literally, but enough to feel obliged to apologize profusely to visitors from out of town. Enough to don fleece outerwear to venture out to the grill, where hands are briskly warmed between flipping the burgers. Or enough to appear like it’s raining when technically it is not, but the mist from the fog is so heavy it soaks the garden furniture and leave puddles on the steps.

Another reason why this meal is just right is this is the first day following a whirlwind celebratory week of graduations, house guests and parties. When lists were made to remember lists. When we had great fun, but didn’t have a moment to reflect on that fun. When we indulged and consumed and quite likely forgot to eat our vegetables. Today we now have the time and space to remember and to reflect – and to also eat a balanced meal.

This recipe corrals the seasons’ best farmers market produce, hearty farro, and a few lone pieces of steak left over in the fridge, in one big warming yet fresh meal brimming with health and good flavor. You can grill the steak or pan fry it, depending on the weather.

steak farro tastefood

Warm Steak and Farro Salad with Roasted Beets, Garbanzos and Tarragon

Shelled English peas or edamame may be substituted for the garbanzos.
Serves 4.

3 medium golden beets, peeled, cut in 1/2 inch batons or wedges
1 large sweet yellow onion, halved lengthwise, each half thickly sliced in wedges
Extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups farro
1 small garlic clove, minced
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
2 or 3 rib eye or New York steaks, about 1-inch thick
1/2 cup shelled fresh garbanzos (chick peas)
1/4 cup fresh tarragon leaves
Sriracha (optional)

Preheat oven to 375°F (190°C). Toss the beets and onion with 1 tablespoon olive oil. Season with salt and pepper. Bake in oven until beets are tender and onions are beginning to brown, about 45 minutes.
While the vegetables are roasting, prepare the farro: Combine the stock, farro and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook until the farro is tender but still chewy, about 30 minutes. Remove from heat and fluff with a fork. Stir in 1 tablespoon olive oil, garlic, paprika, cumin and cayenne. Partially cover to keep warm.
Prepare the steaks: Season the steaks all over with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet or cast iron skillet over medium high heat. Add steaks, without overcrowding, and cook until brown on both sides, turning once, 6 to 8 minutes for medium rare. (or grill over direct high heat, turning once or twice, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Cut steaks crosswise in 1/2 inch thick slices.
While the steaks are resting, bring a small saucepan of water to a boil. Add the garbanzos and blanch until bright green but still crisp, about 1 minute.
To serve, spoon the farro into the center of a serving platter or divide among serving plates. Arrange steak in the center of the farro and drizzle with any accumulated juices. Place the vegetables around the steak and drizzle with any accumulated baking juices. Scatter the garbanzos over. Garnish with fresh tarragon. Drizzle with more olive oil. Serve warm with Sriracha sauce on the side.

Roasted Chicken, Asparagus and Beets with Farro and Parsley Coulis

Chicken Farro tastefood~ Chicken, Asparagus, Baby Beets, Farro, Parsley ~

If only we people could get along this well. This meal is the happy convergence of 5 simply prepared ingredients, each stand alone good in their own right, which magically conspire to create a wondrous, healthy and satisfying one dish meal. Sriracha marinated chicken breasts, olive oil roasted asparagus and baby beets nestle in a pile of hearty farro drizzled with a bright parsley coulis. A final squeeze of Sriracha electrifies and unites. Call it one stop shopping or an homage to Spring, this earthy and rustic meal is a vibrant balance of flavor and simplicity on a plate.

chicken farro beets tastefood

Roasted Chicken, Asparagus and Baby Beets with Farro and Parsley Coulis

The good news is that each component may be served on their own, next to each other or in a happy tangle of coexistence. The beets and asparagus may be served at room temperature. The parsley coulis is also delicious as a dip or smeared on crostini.

Serves 4 to 6

Chicken:
2 tablespoons Dijon style mustard
2 tablespoons Sriracha
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
4 skinless, boneless chicken breasts, 6 to 8 ounces each

Beets and Asparagus:
1 pound baby yellow beets, ends trimmed, scrubbed clean
1/2 pound asparagus, ends trimmed
Extra-virgin olive oil
Salt
1/2 lemon

Farro:
3 cups chicken stock or water
2 cups farro
1 teaspoon salt

Parsley Coulis:
2 cups Italian flat leaf parsley
1 jalapeno pepper, stemmed and seeded, minced
2 garlic cloves
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Pinch of sugar

Prepare the chicken: Whisk all of the ingredients except the chicken in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least one hour.
Heat oven broiler (or grill). Remove chicken from marinade and arrange in one layer on a broiler pan. Broil until chicken is thoroughly cooked through, turning once or twice, 10 to 14 minutes, depending on thickness. Remove and cut breasts in half.

While the chicken is marinating, prepare the beets. Heat oven to 400° F (200C). Place the beets in a baking dish. Drizzle with oil and season with salt. Turn to coat. Cover baking dish with foil. Bake until beets are tender when pierced with a knife, 45 to 55 minutes. Cool slightly, then cut beets in half.

Prepare the asparagus: Heat oven broiler. Arrange the asparagus in one layer in a baking dish. Drizzle with oil and season with salt. Broil until asparagus are browned in spots and fork tender, turning once, 6 to 8 minutes, depending on thickness. Remove from oven. Cool slightly, then cut in 1-inch pieces. Squeeze with juice of 1/2 lemon.

Prepare the farro: Combine farro, stock and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cover and cook until farro is tender, about 30 minutes. Remove from heat and fluff with fork. Add more salt to taste if desired.

Prepare the Parsley Coulis: Place all of the ingredients in the bowl of a food processor. Process until blended. Taste for seasoning. Transfer to a bowl.

To serve, divide farro between serving plates. Top with chicken. Scatter beets and asparagus around the chicken. Drizzle with some of the beet and chicken pan juices. Spoon coulis over chicken. Serve with Sriracha.

Kale and Farro Soup

kale squash farro tastefoodxx

 ~ Kale and Farro Soup ~

I don’t usually make New Years resolutions, but if I did, it would be to get my kids to eat more kale. Do you think they’ll notice the kale in this stew?

January is not only bowl-month in our home, it’s kale month. Bowls of nourishing soups and stews are perfect for the cold weather and a comforting alternative to the highfalutin presentations of Christmas past. And kale is everywhere right now, flamboyantly in season touting deeply colored emphatically shaped leaves, towering in piles on market shelves and tables. Good timing is all I have to say. Kale is a superfood, packed with nutrients and anti-oxidants, and an excellent way to jump start the new year in good health. And why hold back with just one nutritious ingredient? Kale teams up with farro, a nutty ancient grain packed with protein and fiber and chunks of  vitamin-rich butternut squash in this healthy, hearty soup.

Kale and Farro Soup

Either curly green or lacinato kale may be used for the soup. Remove tough ribs from leaves before chopping.

Serves 4 to 6

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup farro
6 cups chicken stock, plus additional stock as necessary
2 cups butternut squash, cut in 1/2 inch cubes
1  (15-ounce) can Italian plum tomatoes with juice
1  (2-inch) chunk of rind of Parmigiano cheese
1 bay leaf
2 teaspoons dried thyme or 1 tablespoon fresh thyme
1-2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale
Grated Parmigiano cheese

Heat oil in a soup pot over medium heat. Add onion and saute until softened, 2 to 3 minutes. Add garlic and saute until fragrant, 1 minute. Add farro and stir to coat. Add chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt and pepper. Bring to a boil, breaking up tomatoes with a wooden spoon. Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. (Add more stock to desired consistency if soup is too thick.) Taste for seasoning. Stir in kale leaves; simmer until kale brightens in color and just wilts, about one minute. Discard Parmigiano rind. Ladle into bowls and grate cheese over the soup. Serve immediately.

More bowl food? Try these recipes:
Lentil Soup from TasteFood
White Bean, Chicken, Sausage Stew from the Kitchn
Chicken, Farro, Shiitake Soup from TasteFood
Roasted Root Vegetable Bisque from Eat Live Run
Black Bean, Sausage, Butternut Squash Chili from TasteFood

 

Farro Pilaf

When I was young one of my favorite side dishes was rice pilaf. It came in a slim box with a portion of rice and a sachet of spices, dehydrated chicken stock – and goodness knows what else – all set to prepare with water on the stovetop. The results were addictive and exotically flavored. My brothers and I would fight over who got to finish the bowl on the dinner table; one box was never enough.

These days I make pilaf from scratch – and you probably do, too, without realizing it. The principle behind pilaf is that rice, or another grain such as bulgur, is sautéed then steamed in a flavorful broth, along with a few aromatics such as onion, garlic and spices. When it’s ready to serve, the rice is fluffed to separate the grains, and fresh herbs may be added for flavor and adornment. So before you reach for a box of pilaf in the supermarket with a long list of ingredients, remember that it’s really quite easy – and much cheaper – to make your own from scratch.

Farro Pilaf

This recipe replaces rice with farro, and includes toasted almonds, lemon, mint and parsley. It makes a hefty pilaf, which is nutty, fresh and packed with protein and nutrients. Depending on how salty your stock is, adjust the amount of salt to taste. Serves 6 as a side dish.

2 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped, about 1/4 cup
1 small garlic clove, minced
1 1/2 cups farro
2 1/4 cups chicken or vegetable stock
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or to taste
1/2 cup coarsely chopped toasted almonds (or pinenuts)
1 teaspoon finely grated lemon zest
1/2 cup Italian parsley leaves, chopped
1/4 cup fresh mint leaves, chopped

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and garlic and sauté until shallot begins to soften, 2 minutes. Add farro and stir to coat the grains. Carefully add the stock (it will bubbly vigorously), salt, pepper and cayenne. Bring to a boil, then reduce heat to low. Cover and simmer until the farro is tender but chewy and liquid is absorbed, about 25 minutes. Remove from heat and fluff with a fork.  Transfer farro to a bowl. Add 1 tablespoon olive oil, almonds and lemon zest and stir to combine. Cool slightly. Before serving mix in parsley and mint. Serve warm or at room temperature.

If you like this, you might enjoy these recipes from TasteFood:
Chicken and Farro Soup with Shiitake Mushrooms
Quinoa Tabbouleh
Fregola Sarda with Asparagus and Lemon

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas

~ Beef Ribeye, Farro, Golden Beets, Spring Onion, Chickpeas, Tarragon ~

It’s safe to say that everything I bought today at the market ended up in this dish. Sweet onions, golden beets and fresh chickpeas vied for my attention this morning at the farmers’ market, so I did what any sensible person would do. I bought all of them. Moving on to the local ranch’s stall displaying their glistening meat, I  continued my spree and snagged 2 seriously soft and richly marbled rib eye steaks, each weighing in at nearly 1 pound each. I wasn’t sure exactly how I would put our dinner together, but I knew it would be magnificent with these fresh and earthy ingredients.

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas
Serves 4

3 medium golden beets, peeled, cut in 1/2 inch batons or wedges
1 large sweet yellow onion, halved lengthwise, each half thickly sliced in wedges
Extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups farro
1 small garlic clove, minced
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
2 or 3 rib eye steaks, about 1 inch thick
1/2 cup shelled fresh chick peas
1/4 cup fresh tarragon leaves
Sriracha (optional)

Preheat oven to 375 F/190 C. Toss the beets and onion with 1 tablespoon olive oil. Season with salt and pepper. Bake in oven until beets are tender and onions are beginning to brown, about 45 minutes.
While the vegetables are roasting, prepare the farro: Combine the stock, farro and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook until the farro is tender but still chewy, about 30 minutes. Remove from heat and fluff with a fork. Stir in 1 tablespoon olive oil,  garlic, paprika, cumin and cayenne. Partially cover to keep warm.
Prepare the steaks: Season the steaks all over with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet or cast iron skillet over medium high heat. Add steaks, without overcrowding, and cook until brown on both sides, turning once, 6 to 8 minutes for medium rare. Transfer to a cutting board and let rest 5 minutes. Cut steaks crosswise in 1/2 inch thick slices.
While the steaks are resting, add the fresh chickpeas to the skillet and briefly saute over medium heat until their color brightens, 1 to 2 minutes.
To serve, spoon the farro into the center of a serving platter or divide among serving plates. Arrange steak in the center of the farro and drizzle with any accumulated juices. Place the vegetables around the steak and drizzle with any accumulated baking juices. Scatter the chickpeas over. Garnish with fresh tarragon. If desired drizzle with more olive oil. Serve warm with Sriracha sauce on the side.

Chicken and Farro Soup with Shiitake Mushrooms

Simple Sunday dinner:
Chicken and Farro Soup with Shiitake Mushrooms

Following a busy, social weekend with big meals and late evenings, Sunday is nicely relaxed and peaceful with no reservations, no make-up and no agenda. Dinner will reflect simplicity and balance with fresh and light ingredients and minimal fuss. It’s a perfect moment for this restorative chicken soup, using leftover meat and homemade stock from last week’s roast. Carrots, shiitakes, and fresh snipped parsley from our terrace pots brighten and flavor the soup, while farro adds a little nutritional heft to this easy one-dish meal.

Chicken and Farro Soup with Carrots and Shiitakes
Serves 4

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 large carrots, sliced 1/4 inch thick
1/2 pound shiitake mushrooms, trimmed, halved if large
6 cups chicken stock
1/2 cup farro
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 cooked chicken breasts, 12 to 16 ounces, shredded in large pieces
1/4 cup chopped Italian flat leaf parsley

Heat oil in a soup pot or Dutch oven over medium heat. Add onion and sauté until it softens without coloring, 2 minutes. Add carrots and mushrooms. Sauté until carrots brighten in color and mushrooms begin to release their juices, 2 to 3  minutes. Add stock, farro, bay leaf, thyme, salt and pepper. Bring to a boil, then reduce heat. Cover and simmer until farro is tender, about 25 minutes. Stir in chicken and top off with additional stock if needed. Taste for seasoning. Simmer until chicken is heated through. Ladle into bowls. Serve hot, garnished with parsley.

If you like this, you might enjoy these recipes:
French Onion Soup from TasteFood
Seafood Miso Noodle Soup from Steamy Kitchen
Farro, Kale and Butternut Squash Soup from TasteFood
Italian Wedding Soup from the Kitchn
Celery Root and Parsnip Soup from TasteFood

Farro, Kale and Butternut Squash Soup

~ Farro, Kale and Butternut Squash Soup with Parmigiano ~

Autumn in a bowl sums up this nourishing soup. Sweet butternut squash and sturdy kale team up with farro, an ancient Italian wheat grain, known as spelt in English. Farro is a hulled wheat, which means it retains its husk during harvest. The husk serves as a protective cloak, preserving nutrients and protecting the kernel from insects and pollutants, which permits the grower to avoid pesticides. Rich in protein, fiber and B vitamins, farro has a satisfying nutty flavor which adds heft with health to soups and stews.  The final touch in this warming soup is a chunk of Parmigiano cheese, which is nestled into the simmering stock, breaking down and releasing umami flavor while thickening the soup.

Farro, Kale and Butternut Squash Soup

Barley may be substituted for the farro. Serves 6-8.

1 tablespoon olive oil
2 leeks, trimmed, green parts discarded, thinly sliced
2 cloves garlic, finely chopped
1 medium yellow onion, chopped
1 celery stalk, finely diced
2 cups butternut squash, cut in 1/2 inch cubes
1 cup farro
6 cups chicken stock, plus additional stock as necessary
1 – 14 ounce can Italian plum tomatoes with juice
1  2-inch chunk of rind of Parmigiano-Reggiano cheese
1 bay leaf
2 teaspoons dried thyme
1-2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
3 cups shredded kale leave
Grated Parmigiano-Reggiano cheese

Heat oil in a soup pot over medium heat. Add leek, garlic, onion and celery. Sauté 2 minutes. Add butternut squash and farro. Sauté one minute. Add chicken stock, tomatoes, cheese chunk, bay leaf, thyme, salt and pepper. Bring to a boil, breaking up tomatoes with a wooden spoon. Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. (Add more stock to desired consistency if soup is too thick.) Taste for seasoning. Stir in kale leaves; simmer until kale brightens in color and just wilts, about one minute. Ladle into bowls and grate cheese over the soup. Serve immediately.

If you like this, you might enjoy these recipes from TasteFood:
Harvest Chicken Tortilla Soup
Black Bean, Sausage and Butternut Chili
Farrotto with Shiitake Mushrooms and Beets

or these farro recipes from the food blogs:
Bacon and Egg Farro Risotto from Oui Chef
Farro and Roasted Cauliflower Salad from No Recipes
Farro Salad with Chanterelles, Fennel and Apples from Herbivoracious

Farrotto with Shiitake Mushrooms and Beets

You know, I could just call this Farro with Shiitake Mushrooms and Beets, but Farrotto sounds much more fun.  Farrotto?  Yes, if you switch out the rice from risotto with farro, then you end up with farrotto,  a grain steeped in stock – minus the requirement for non-stop stirring. Another difference from rice based risotto, is that farro has a pleasingly chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape,  exuding earthy wholesomeness. You can’t help feeling healthy when you eat it.

Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should. It’s healthy, economical and delicious.

Farrotto with Shitake Mushrooms and Beets

Golden beets add a sweet and nutty complement to the earthy mushrooms and farro in this healthy, satisfying dish. Serves 4-6.

2 tablespoons olive oil, divided
1 shallot, minced
1 cup sliced shitake mushrooms
1 garlic clove, minced
2 cups farro, rinsed and drained
2 cups chicken stock (or water for vegetarian option)
1/4 cup soy sauce
2-3 medium yellow beets, peeled, cut in 1/4 inch dice
Salt
1 teaspoon freshly ground pepper
1/2 cup flat leaf parsley, chopped

Optional: Crumbled feta cheese for garnish

Heat one tablespoon olive oil over medium heat in a deep skillet or large saucepan. Add shallot and sauté until translucent. Add mushrooms and sauté until they soften, 2 minutes. Add garlic and stir briefly until fragrant. Add farro and cook, stirring to coat the grains and prevent sticking, 1-2 minutes. Add chicken stock, soy sauce and black pepper. Bring to a boil, then reduce heat, cover and simmer until farro is tender but chewy, about 20 minutes. (Add additional chicken stock 1/4 cup at a time, if necessary to achieve desired consistency.)
While the farro is cooking, heat one tablespoon olive oil in a skillet over medium heat. Add beets and sprinkle with salt. Sauté until tender and golden brown, 6-8 minutes.
To serve, toss farro with the beets and parlsey. If using feta, sprinkle over the farro. Serve warm or at room temperature.

If you like this, you might enjoy these TasteFood recipes:
Kale, Bulgur and Carrot Salad
Pearl Couscous Salad
Kale Slaw

or these farro recipes from the food blogs:
Springtime Farro with Baby Artichokes from Foodblogga
Butternut Squash Farro with Pancetta from Bitchin’ Camero
Kale with Farro from Chez Us